For the salami croissants, quickly knead flour, butter, curd cheese and salt into a dough, chill. Cut salami into small squares, chop onion finely.
Mix with cream cheese and tops and season with spices. Roll out the dough about 5 mm thick, wheel out quardate 15×15 cm and divide into triangles.
Put some filling on each triangle, shape into croissants, place on a greased baking sheet. Brush with yolk and bake in a preheated oven at 225 °C for about 15-20 minutes.